Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Bocaccio
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.

Using a wooden spoon, add the stale bread chunks and water. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency. Add the garlic and stir in the basil. Season, to taste, with pepper. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish, to taste, with Parmigiano-Reggiano.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Garlic Bread

Recipe courtesy of Rachael Ray

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword